We are now entering a key period of the seasonal transition with the Spanish season drawing to a close and supply moving to the Dutch and Belgian crops. Despite a challenging Spanish season impacted by adverse weather and freight issues, the market has been positive. As availability from the Dutch
As a wise man once accidentally said when he mispronounced one word, "It's gonna be May" Your foodie dates for May include not one but two Bank Holidays, when you can enjoy delicious spring produce. World Tuna Day on 2 May highlights the importance of sustainable fishing practices. World Baking
At Four Seasons Fruiterers, our approach to sourcing, selecting, and delivering food for professional kitchens is rooted in seasonal thinking. April 2026 has a variety of food-related dates to add to your calendar. Good Friday is on 3 April, when many traditionally eat fish or seafood rather than meat, accompanied
Four Seasons Fruiterers is announcing, with genuine excitement and pride, that we are opening our first Devon depot. The depot, based in Exmouth, will help support our main distribution centre in Wiltshire. It will enable faster, more efficient movement, especially for last-mile delivery and time or temperature-sensitive products. Franco Ventriglia,
The annual South West Polo Day is a highlight of the hospitality calendar, a day where thrilling sport meets exceptional food and a shared desire to support the hospitality community. Giuliana Vittiglio from Hospitality Action recently caught up with Simon Numphud, Managing Director of AA Media, Hywel Jones, Executive Chef
Devon and Wiltshire, UK – 23 February 2026Four Seasons Fruiterers today announces the appointment of acclaimed British chef Michael Caines MBE as its newest Brand Ambassador. The partnership will officially launch on Monday, 30 March at Lympstone Manor, a five-star country house hotel overlooking the Exe Estuary in Devon. Michael
At Four Seasons Fruiterers, seasonal thinking sits at the heart of how food is sourced, selected and delivered for professional kitchens. March brings a range of food dates to add to your diary. St David's Day starts us off on 1 March. British Pie Week shines a spotlight on the
This Thursday evening, New College, Swindon, held its annual Apprentice of the Year Awards. As the supplier to The New College Training Restaurant, it was only fitting that Four Seasons Fruiterers sponsored the evening and provided fruits, vegetables, and dry goods, allowing the students to create a three-course meal for
The Southern region of Spain has been exceptionally wet as Storm Leonardo, the sixth major low-pressure system in 2026, hit the Iberian Peninsula. A red weather alert has led to rivers reaching record levels. The ensuing flooding has caused landslides, fallen trees and road closures. This alert comes just a
It's officially awards season, and while we may not be up for a Grammy or an Oscar, we are still bringing home the gold. Corporate LiveWire Global Awards For the second year in a row, Four Seasons Fruiterers has been awarded Fresh Produce Wholesaler of the Year in the Corporate
Recently, chefs at the Cayman Cookout were asked to predict which ingredients are about to make a big impact in 2026. One chef, Stephanie Izard, owner of seven restaurants, said, “Cabbage is supposedly going to be the vegetable of the year. So, here at Four Seasons Fruiterers, we did a
Four Seasons Fruiterers like to keep things as fresh as the fruits and vegetables we deliver. If you want to know what fruits and vegetables are in season, you can download our calendar. It is a comprehensive guide to the fruits and vegetables in season in the UK throughout the
February introduces a delicious array of fruits that bring brightness and flavour to winter dishes, perfectly complementing rich seasonal ingredients. Alongside them, crisp vegetables and tender salad leaves add freshness and texture, inspiring vibrant, comforting menus. (more…)
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If you love discovering the best of British produce and food innovation, make sure to mark your calendar for Wednesday, 25 February 2026. The Source Roadshow is at the Bath & West Showground in Shepton Mallet. The event promises to be one of its most exciting editions yet. Entry is
Recipe by Nick O’Halloran at Figurati (more…)
The agricultural sector in Extremadura and other southern and western Spanish regions is facing significant challenges due to adverse weather, including high rainfall. Yields are being affected by problems, including waterlogging causing root asphyxiation, frozen crops, and difficulties accessing fields. Leafy vegetable crops like sprouts, mini Romaine lettuce, and spinach
Four Seasons Fruiterers will be exhibiting on Stand B1 at the 2026 Source Roadshow. We will be joined on our stand by Dolcetti Ice Cream and Gruffles Ice Cream for Dogs. But not only that, Marco Pierre White of The Rudloe Arms and the youngest chef to be awarded three
Recipe by Bertie Wright at Wells Farms Shop & Cafe Ingredients 1 Celeriac, peeled and chopped 2 Potatoes, peeled and sliced 1 Leek, trimmed, washed and roughly sliced 1 Onion, peeled and roughly chopped 1 Garlic clove, sliced 1 Litre of vegetable or chicken stock Thyme leaves Fried sage leaves
January offers a variety of fruits that can elevate dishes and pair beautifully with other ingredients, as well as an array of seasonal vegetables and salad leaves that can transform your menus. Seasonal Fruits Blood OrangesBlood oranges, with their striking crimson flesh and vibrant flavour profile, are in season from
Recipe by Tom Conway at The Seven Tuns (more…)
A rich chocolate dessert paired with creamy, tropical coconut sorbet. (more…)
Thanks to Chef Hywel Jones and the team at Lucknam Park Hotel & Spa for sending across this short video. Hywel Jones is Executive Chef for Michelin-starred Restaurant Hywel Jones by Lucknam Park. In 2025 Restaurant Hywel Jones retained its Michelin Star for the 20th consecutive year. Lucknam Park is
Back in June, Four Seasons Fruiterers were the lead sponsor at the Hospitality Action annual South West Polo Day at Beaufort Polo Club. It was a spectacular occasion that brought together the very best of our industry - chefs, suppliers, supporters, and guests. Everyone united in raising an incredible £58,000
